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Black Bean and Corn Salsa Canning Recipe
This hearty black bean and corn salsa combines the sweetness of corn, the rich texture of black beans, and the brightness of fresh peppers and lime. Perfect for topping tacos, spooning over grilled chicken, or enjoying with tortilla chips, this recipe has been carefully developed and tested for both flavor and safety—and is pH-balanced for water bath canning.
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By Diane Devereaux | The Canning Diva®
Last updated: August 10, 2025
Key Takeaways
- Developed with the right balance of acidity for water bath canning and provides a pressure canning alternative for maximum jar yield.
- Shares how jalapeño skin striations can guide you in choosing a milder or spicier salsa.
- A flavorful, versatile preserve for dips, tacos, burritos, salads, and more.
- Combines the flavors and traditions of Southwestern cuisine in a shelf-stable recipe.
- A nutritious source of plant-based protein, fiber, and antioxidants.
Why This Black Bean and Corn Salsa Belongs in Your Pantry
Salsa is one of the most popular appetizers in America. We use salsa on darn-near everything! This Black Bean and Corn Salsa recipe is one of my family’s favorites – because of its flavor, colors and its many uses.
Black bean and corn salsa has roots in Southwestern cuisine, where the pairing of hearty beans, sweet corn, and peppers reflects both Native American and Mexican food traditions. Black beans are a rich source of plant-based protein, fiber, iron, and folate, while corn provides natural sweetness and essential antioxidants like lutein and zeaxanthin. Combined with peppers, onions, and garlic, this salsa delivers vibrant flavor alongside a boost of vitamins A and C.
It is clear, Black Bean and Corn Salsa isn’t just a party dip. It’s a versatile pantry staple. I love using it in burrito bowls, layering it in taco salads, or adding it to scrambled eggs for a quick breakfast. It also adds amazing flavor and sustenance to soups, casseroles and salads. This recipe is inspired by late summer harvests when sweet corn and peppers are at their peak and black beans provide a satisfying, hearty bite.
If you are interested in learning more about home canning all things tomato, I highly recommend my online canning course, All Things Tomato Canning. My online canning class provides students with an in-depth understanding of how to safely preserve tomatoes by learning how to understand acidity and how to create and preserve several different tomato-themed recipes. Check it out here.
Black Bean and Corn Salsa Canning Recipe
This salsa is delicious on the end of a tortilla chip but it is truly very versatile! Use this black bean and corn salsa as a substitute to regular diced tomatoes when making chili or any Tex-Mex styled soup. It also works splendidly when making corn bread. Simply add 1 cup of salsa, drained, to any homemade or boxed bread mix.
Makes approximately 3 quarts or 7 pints
Ingredients
- 8 cups chopped Roma tomatoes, approximately 16-24
- 2 cups chopped red onion
- 1 1/2 cups black beans, store-bought or home canned
- 1 cup finely chopped jalapenos, about 5 jalapenos
- 1 cup finely chopped bell pepper
- 1 cup whole kernel corn, frozen is okay too and no need to thaw
- 3/4 cup apple cider vinegar
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 cup lime juice
- 8 garlic cloves, minced
- 1 tablespoon salt, optional
- 1/2 teaspoon black pepper
Instructions
- Place every ingredient into a large stock pot and bring to a boil over medium-high heat. Mix well and stir often to avoid scorching. Reduce heat and simmer for 30 minutes, stirring every so often to blend the flavors together and circulate the heat.
- Using a slotted spoon, fill each hot jar just over 3/4 full of salsa mixture. Next, ladle remaining hot salsa liquid to each jar, being sure to keep a 1/2-inch of headspace. If you prefer a thinner salsa, simply ladle salsa into each jar without using the slotted spoon first.
- Remove any air pockets using the headspace measuring tool. Add additional salsa if necessary being sure to keep the 1/2-inch headspace.
- Wipe each jar rim with a warm washcloth dipped in vinegar. Add prepared lids and rings, and hand tighten.
- Place jars in water bather and cover jars with water, being sure the water level is 2 inches above the jars. Process pints for 20 minutes, and quarts for 25 minutes. Remember, processing time does not begin until the water is at a full rolling boil.
I am really excited for you to make and enjoy my family’s favorite salsa recipe. I can hardly keep it stocked in our pantry they love it so much. Feel free to double, or even triple, the recipe to ensure you have plenty of jars on the ready.
From my family to yours, Enjoy!
Happy Canning!
Diane, The Canning Diva®
www.canningdiva.com
Black Bean and Corn Salsa Canning Recipe
Servings
3 quarts or 7 pints
servingsPrep time
30
minutesThis salsa is delicious on the end of a tortilla chip but it is truly very versatile! Use this black bean and corn salsa as a substitute to regular diced tomatoes when making chili or any Tex-Mex styled soup. It also works splendidly when making corn bread. Simply add 1 cup of salsa, drained, to any homemade or boxed bread mix.
Ingredients
8 cups 8 chopped Roma tomatoes, approximately 16-24
2 cups 2 chopped red onion
1 1/2 cups 1 1/2 black beans, store-bought or home canned
1 cup 1 finely chopped jalapenos, about 5 jalapenos
1 cup 1 finely chopped bell pepper
1 cup 1 whole kernel corn, frozen is okay too and no need to thaw
3/4 cup 3/4 apple cider vinegar
1/2 cup 1/2 coarsely chopped fresh cilantro
1/2 cup 1/2 lime juice
8 8 garlic cloves, minced
1 tablespoon 1 salt, optional
1/2 teaspoon 1/2 black pepper
Instructions
- Place every ingredient into a large stock pot and bring to a boil over medium-high heat. Mix well and stir often to avoid scorching. Reduce heat and simmer for 30 minutes, stirring every so often to blend the flavors together and circulate the heat.
- Using a slotted spoon, fill each hot jar just over 3/4 full of salsa mixture. Next, ladle remaining hot salsa liquid to each jar, being sure to keep a 1/2-inch of headspace. If you prefer a thinner salsa, simply ladle salsa into each jar without using the slotted spoon first.
- Remove any air pockets using the headspace measuring tool. Add additional salsa if necessary being sure to keep the 1/2-inch headspace.
- Wipe each jar rim with a warm washcloth dipped in vinegar. Add prepared lids and rings, and hand tighten.
- Place jars in water bather and cover jars with water, being sure the water level is 2 inches above the jars. Process pints for 20 minutes, and quarts for 25 minutes. Remember, processing time does not begin until the water is at a full rolling boil.
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People Often Ask
Q: How am I able to water bath this salsa instead of pressure canning?
A: Yes. This recipe was meticulously developed and pH-validated for water bath canning. The vinegar (5% acidity) and bottled lime juice are essential for maintaining proper acidity, so do not reduce them when creating this recipe for home canning.
Q: Can I pressure can this salsa instead of water bathing it?
A: Yes. This recipe is pH-balanced for water bath canning, but you may also process it in a pressure canner. Because the ingredients are delicate and the recipe’s acidity is already suitable for water bathing, I recommend using 5 PSI to avoid overprocessing. At this pressure (~227°F / 109°C), the equivalent processing times are 6 minutes for quarts and 5 minutes for pint jars. This accounts for the actual lethality math and the natural heat-up and cool-down cycle of your pressure canner. Processing at higher pressures or for longer times will soften the beans and vegetables unnecessarily.
Q: Can I use frozen corn instead of fresh and commercially canned black beans?
A: Yes. Feel free to use frozen corn, no need to thaw, and you may safely used store-bought black beans in this delicious salsa.
Q: Can I reduce the jalapeños for less heat?
A: Yes. You can reduce the amount of jalapenos in this recipe to avoid the salsa being too spicy in flavor without affecting the recipe’s safety. You may also remove the seeds from the jalapenos to produce the same outcome. Another tip is to use jalapenos without striations, or corking (the tiny brown lines or streaks you see on the skin of the jalapeno), as their capsaicin content sometimes is less; meaning they have a more mild “bite”. While corking doesn’t necessary mean more capsaicin, more often than not the jalapeno with these markings tastes hotter than a younger, smoothed surfaced, jalapeno.
About the Author:
Diane Devereaux, The Canning Diva®, is a nationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.
